Shrimp. Sticky rice. Spicy mayo. And delicious, nutty sunflower shoots. 😋🌻
Shrimp stacks have been a favorite dinner in our family for a good while, but the addition of sunflower shoot micros have seriously kicked the dish up a notch on the list of culinary favorites. Flavorful shrimp (B&B’s Bitchin’ Fish has you covered) boiled with a little salt, lemon, and garlic, is piled high on a bed of sticky, white rice and topped with crisp cucumber and fresh avocado (check out Diamond R Produce).
The crown atop this tower of flavor (and the pièce de résistance) is the sunflower shoot microgreens. Sweet, nutty, and full of crunchy, snappy texture. Add a drizzle of Sriracha mayo, and you have yourself a marvelous dish that’s both delicious and visually stunning.
Here’s what you’ll need:
Sunflower Shoot Microgreens 🌱
Here’s how to make it:
Boil shrimp in a pot full of water with a few cloves of garlic, half of a lemon, and salt.
Dice cucumbers and avocado
Mix equal parts mayonnaise and Sriracha. Like things spicy? Add more Sriracha! 😉
Assemble stack, starting with a layer of rice and ending with a layer of #HavasuFresh sunflower shoots.
Drizzle with sauce or serve on the side.
**Tip: We carefully cut the bottom off of a plastic cup and used it to help us form a stack that kept its shape before removing the cup.